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Coconut Rice

Savory Coconut Rice - a simple yet flavorful rice with milk from grated coconut. So aromatic, coconutty and tasty rice. Makes a perfect pair for any dish!

Course Sides
Cuisine African
Prep Time 45 minutes
Cook Time 18 minutes
Total Time 1 hour 3 minutes
Servings 3 - 4 cups
Calories 450 kcal
Author Immaculate Bites

Ingredients

Fresh Coconut Milk

  • 1 mature coconut

Coconut Rice

  • 2 cups rice , I used Basmati
  • 2 cups fresh coconut milk , or 1 14 oz. can coconut milk
  • 2 cups water
  • 1- 1 1/2 teaspoon salt
US Customary - Metric

Instructions

Fresh Coconut Milk

  1. Hit hard the middle of a coconut with a blunt side of a cleaver or hammer, just enough to crack it. Rotate the coconut, continuing to hit it at the center with the hammer or cleaver. It will split in two eventually at the center or wrap coconut.

  2. Place it in the oven for about 10 minutes at 375 degrees F to facilitate removal of the flesh from the shell. Let it cool. Use a spoon to remove the coconut from the shell.
  3. Blend coconut in a blender (blendtec or vitamix preferably) on high into a fine consistency.
  4. Sieve the coconut mixture using cheesecloth. Squeeze really tight to extract all the milk.

Coconut Rice

  1. Place rice in a saucepan with water, rinse and sieve out water. Add coconut milk, water and salt. Place the saucepan over high heat and, bring to a boil.
  2. Stir saucepan then bring to a simmer- heat level should be very low - cover the saucepan tightly with the lid. Continue cooking for about 15-18 minutes.

  3. Remove sauce pan from the heat and let it cool, covered. Fluff with fork and serve.